VOL1 2019

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Page 32 of 139

PONCE Milano on Wheels BY JORGE TORRES, Caribbean/Atlantic Islands Chambellan Provincial/Ponce Bailli AFTER HURRICANE MARIA destroyed his entire restaurant, which also held his treasured collection of cookbooks, Ponce Maître Rôtisseur Eliezer Perez, like many others across Puerto Rico, was faced with the difficult reality of having to rein- vent himself. His solution was to equip a food truck bearing the first word of the name of his former restaurant and adding "on Wheels." Creating Milano on Wheels was the fastest way that the well-respected chef could return to his passion and his work—making delicious Italian cuisine. On April 12, 2018, the Ponce Bailliage held an event in support of Chef Perez and his new venture. Each couple in attendance replaced one of his cherished cookbooks. Diners remembered the good times they had spent at his establishment while celebrat- ing the beginning of a wonderful future for Milano on Wheels. Even as they enjoy good food and wine, Chaîne confrères keep the friendships they have with fellow members closest to their hearts. "Together in harmony at the table" means more than the simple breaking of bread. It is important to remember to be thankful for one's blessings and strive to support others, as Ponce Bailliage members did for one of their own when he experienced misfortune. G TULSA Champagne and Good Works BY STEVE GERKIN, Vice Echanson ON JULY 19, Tulsa Mondiale members gathered at what the chapter has come to regard as its own personal club- house—the private event space on the thirtieth floor of the Summit Club. The warm summer evening provided a good backdrop for cold bubbly. A tower of fifty stacked glasses filled with the classic champagne cocktail greeted attendees at the club's entrance. The mood was set. Between the reception and dinner, for which confrères were seated at a 100-foot-long table, Vice Echanson Steve Gerkin presented the backstory of bubbly and some misconcep- tions about it. Two notable examples were that a white-wine glass (not a flute) allows for more expression of champagne and that Dom Pérignon did not "discover the stars" in the Champagne region; rather, he "borrowed" the technique from friars in Languedoc when he stopped by for a visit during a return from Spain. The original bubbly, called Blanquette de Limoux, crafted via the "rural" or "ancestral" method, is still readily available. Subsidized by a Tulsa Chapter wine auction and monies from the Chaîne Foundation, a check for $3,900 was presented to Oklahoma State University Foundation Director of Development Brett Riley and Director of Culinary Operations Tiffany Poe for scholarships benefitting students in OSU's Hospitality and Tourism Management program. G Chevalier Luis Cummings, Owner/Maître Rôtisseur Eliezer Perez, Chevalier Rafael Ramirez, and Chambellan Provincial/Bailli Jorge Torres. Ponce Bailliage members. Vice Echanson Steve Gerkin, Bailli Hon. Sue Gerkin, OSU Foundation Director of Development Brett Riley, OSU Director of Culinary Operations Tiffany Poe, Bailli Lynette Savage, and Vice Chargé de Presse Randy Savage. Dame June Patton and Officier Ping Hackl. 2 0 1 9 v 1 :: G A S T R O N O M E :: 31 PHILANTHROPY

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